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[Recipe]: Pan Bagnat

Pan bagnat, a sandwich in a big round bun, is a speciality in Nicois cuisine, and is made up of the same ingredients as Salade Niçoise. Its name literally means “soaked bread”. Discover why with this recipe for pan bagnat labelled “Cuisine Nissarde”.



  • 1 leavened bun (around 15 cm diameter)
  • 2 tomatoes (1 nicely ripe)
  • 1 scallion
  • 1 hard-boiled egg
  • 2 pods of broad beans (in the season only use the small young beans)
  • 1 small purple artichoke (when in season just used the heart, minced)
  • 5 radishes
  • 5 black olives
  • 40 g tuna flakes in olive oil
  • 1 salted anchovy (2 fillets)
  • 2 leaves of basil
  • 0 to 30 ml olive oil
  • 10 ml vinegar
  • 1 clove garlic
  • Salt and pepper


  • Cut the bun in half to form a sandwich (the lower half should be a little thicker than the upper one). Remove some of the bread to make room for the filling and then rub the inner surfaces with garlic.
  • Cut the riper tomato in half. Rub the two inner parts of the bun with it. Add olive oil, vinegar, fine salt and pepper.
  • Lay the remaining ingredients on the lower half of the bun: the second tomato, sliced, the radishes, the scallion and the minced artichoke heart, the hard-boiled egg in slices, the young broad beans, the basil and the olives.
  • Place the upper half of your bun on top and press down to pack the ingredients.

And now, just enjoy it!